Brining the Turkey

This year I’m going to try brining the turkey.  Last year in December I bought a bottle of Turkey Brine on sale from Kitchen Kaboodle.  It has sugar and salt, orange peel. black pepper, white pepper, sage, rosemary, thyme and bay.

The turkey was fabulous. So delicious that I forgot to take a picture of it.  I can say, however, there were no leftovers.

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This entry was posted in 2010, November 2010, Thanksgiving Recipes. Bookmark the permalink.

One Response to Brining the Turkey

  1. Scott says:

    Thought you might be interested in this: there was an article in the Oregonian recently about wet brining vs. dry brining (essentially rubbing.) They said the dry approach was better.

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